Diwali means a full kitchen: chole for lunch, pulao for guests, paneer for dinner and a big pot of dal for the family. Most of these dishes need one thing – a good garam masala. Store-bought packets are easy, but a small batch made at home from whole spices smells much stronger and you know exactly what is inside.
This guide shows you how to make garam masala at home in about 15 minutes, using khada masala you probably already know: elaichi (green cardamom), laung (clove), kali mirch (black pepper) and dalchini (cinnamon), plus a few basics from your kitchen.
Garam Masala Ingredients (Small Batch)
This makes a small jar – enough for your Diwali week cooking. You can double it easily.
- Jeera (cumin seeds) – 4 tablespoons
- Sabut dhaniya (coriander seeds) – 3 tablespoons
- Kali mirch (black pepper) – 2 tablespoons
- Elaichi (green cardamom) – 15 to 20 pods
- Laung (clove) – 1 tablespoon
- Dalchini (cinnamon) – 3 to 4 sticks, each about the length of your finger
- Badi elaichi (black cardamom) – 2 pods (optional)
- Tej patta (bay leaf) – 2 leaves
- Jaiphal (nutmeg) – a small piece, about one quarter (optional)
Tip: if you like a softer, sweeter masala for pulao and shahi paneer, add a few more elaichi pods. If your family likes it sharp, add a little more kali mirch.
How to Make Garam Masala at Home – Step by Step
- Check your spices. Pick out any stones, stems or broken bits. Whole spices should smell strong when you crush one between your fingers.
- Break the dalchini. Snap the cinnamon sticks into small pieces so they roast evenly and grind easily.
- Dry roast on low flame. Heat a heavy pan (kadhai or tawa). No oil. Add jeera and dhaniya first and stir for 2–3 minutes until they smell nutty.
- Add the rest. Add kali mirch, laung, dalchini, badi elaichi and tej patta. Roast for another 1–2 minutes. Add the green elaichi in the last 30 seconds – it is delicate and should not turn brown.
- Cool completely. Spread everything on a plate for 10 minutes. Grinding warm spices makes the powder damp and lumpy.
- Grind. Grate the jaiphal (if using) and add everything to a dry mixer jar. Grind in short bursts until fine. You can keep the elaichi skins or remove them – both are fine.
- Sieve (optional). For a smooth masala, sieve once and grind the coarse bits again.
How to Store Homemade Garam Masala
- Use a clean, dry glass jar with a tight lid.
- Keep it away from the stove and sunlight – a closed cupboard is best.
- Always use a dry spoon. Even a little steam or water can spoil the powder.
- Make small batches. Ground masala loses its smell faster than whole spices, so it is better to keep the khada masala whole and grind again when needed.
Where to Use Garam Masala in Your Diwali Menu
Garam masala is usually added at the end of cooking, so its smell stays fresh. A pinch to half a teaspoon is enough for most family-size dishes.
- Chole and rajma – add in the last few minutes before switching off the flame.
- Shahi paneer and paneer butter masala – a small pinch with the cream or kasuri methi.
- Veg pulao – a pinch in the ghee before adding rice, or sprinkle on top before dum.
- Dal makhani and dal tadka – add to the tadka or at the end.
- Aloo sabzi for puri – a light sprinkle just before serving.
- Snacks – mix a little into the masala for samosa filling, kachori or namak pare.
Do not add garam masala to sweets. For kheer, ladoo and barfi, use only crushed elaichi.
Why Whole Spice Quality Matters
Garam masala is only as good as the khada masala that goes into it. Two spices make the biggest difference: elaichi and dalchini.
Our 8mm Kerala elaichi comes from Wayanad and Idukki, Kerala. It is non-oil extracted and hand-sorted after drying, so empty, split and undersized pods are removed before packing. Our dalchini is true cinnamon, not cassia, which gives a softer, sweeter smell in masala.
If you want all four main spices together, the 4-spice combo (elaichi, laung, kali mirch, dalchini) has everything you need for this recipe except the kitchen basics like jeera and dhaniya. Planning Diwali gifts too? See our Diwali spice gift boxes.
Order: farm-direct whole spices from Wayanad, with free delivery across India and cash on delivery available – order before Diwali at wayanadgreenfresh.com.
FAQ – Homemade Garam Masala
1. Which spices are used in garam masala?
The basic spices are jeera, dhaniya, kali mirch, elaichi, laung and dalchini. Many families also add tej patta, badi elaichi and a little jaiphal.
2. Should I roast spices before making garam masala?
Yes, a light dry roast on low flame brings out the smell and makes the spices easier to grind. Do not let them turn dark.
3. How long does homemade garam masala stay fresh?
It keeps its best smell for a few weeks in a dry, airtight jar. Whole spices last much longer, so grind small batches as you need them.
4. Can I make garam masala without a mixer grinder?
Yes. Use a heavy mortar and pestle (khal-batta). It takes more time, but the masala comes out very fragrant.
5. Should I remove the elaichi skin before grinding?
It is your choice. With the skin, the masala is slightly coarser; without it, it is smoother. Both work well in cooking.
6. Is cinnamon or cassia better for garam masala?
Both are used in Indian kitchens. True cinnamon is softer and sweeter, while cassia is stronger and harsher. Read our guide on true cinnamon vs cassia to tell them apart.